Single Layer Red Velvet Cake Recipe

This single layer red velvet cake is a perfect size fancy cake for a smaller group.


Red Velvet Cake
3 large egg whites, at room temperature
2 Tablespoon red food colouring or red food gel
1 1/2 teaspoon vanilla extract
2 cups cake flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon unsweetened cocoa powder
1/2 teaspoon salt
1/4 cup vegetable oil
4 Tablespoon unsalted butter, at room temperature
1/2 cup buttermilk

(Makes one 9 inch cake)

White Chocolate Frosting
3 oz white chocolate, chopped
4 oz cream cheese, softened
2 Tablespoon unsalted butter, softened
1/2 Tablespoon Greek yogurt
1/8 teaspoon almond extract

*Optional Red White Chocolate Frosting
3 oz white chocolate, chopped
4 oz cream cheese, softened
2 Tablespoons unsalted butter, softened
1/2 Tablespoon Greek yogurt
1/8 tsp almond extract
A few drops of red food colouring or gel

1 cup dark chocolate, chopped
1 cup heavy cream

(Serves 8)


Red Velvet Cake

Using a 9-inch cake pan as a guide, cut out a circle of parchment paper and use it to line the bottom of a 9-inch cake pan. Then spray the pan with baking spray.

Preheat oven to 350F.

Combine the egg whites, red food coloring, and vanilla, in a medium bowl and whisk until well combined.

Mix together the flour, sugar, baking powder, cocoa powder, and salt in a separate bowl and set aside.

Using a stand mixer fitted with a paddle attachment, cream together the oil and butter. Mix for 1 minute or until mostly combined.

In one addition, pour in the flour and buttermilk. Mix on low speed until just combined.

Increase the speed to medium and continue to mix for another 1 1/2 minutes, stopping to scrape down the sides of the bowl a few times.

Reduce the speed to low and mix in the egg white mixture in two parts, beating between each addition for 30 seconds.

Pour the batter into the prepared cake pan.

Put the cake into the oven and bake for 25-35 minutes, or until a cake tester inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Cool completely before frosting.

White Chocolate Frosting

Using a microwave-proof bowl, heat the white chocolate in the microwave for 15 second at a time, stirring after each interval, until the chocolate has melted.

Remove the chocolate from the microwave and allow it to cool to room temperature.

Using a stand mixer fitted with the whisk attachment, whisk the cream cheese, butter, and Greek yogurt until smooth, scraping down the sides as you go.

Pour in the white chocolate and almond extract and whisk until well combined.

Spread the frosting evenly over the cooled cake, using an off set spatula.

Put a small amount of reserved frosting in a piping bag to be used later as garnish.

Red White Chocolate Frosting (Optional)

The red frosting is optional and only necessary if you want to pipe the red icing around the top outside edge of the cake.

To make the red frosting, follow the directions for the white frosting, adding the red food colouring along with the white chocolate and almond extract.

Chocolate Ganache

Put the chopped chocolate in a small heatproof bowl.

In a sauce pan over medium heat, heat the cream to just boiling.

Once the cream has just come to a boil, pour it over the chocolate in the bowl.

Allow the cream and chocolate to sit for two minutes and then whisk until smooth.

Allow the ganache to cool slightly.

Pour the ganache in a even layer over the top of the cake.

Garnish the cake using the reserved icing in the piping bag.